Bomb Pops Recipe
Makes 18 popsicles
Place eighteen 5-ounce disposable drinking cups in a lined 9 × 13-inch baking sheet. To keep your Popsicle sticks in place when you insert them, put a piece of freezer tape across the top of each cup, pressing firmly to adhere the tape to the sides of the cup. Then, using the tip of a sharp knife, cut a small slit in the center of each piece of tape. Insert a food-safe wooden craft stick into each cup through the slit.
Fill the cups about one-third full with cherry juice, about 2 tablespoons of juice each. Freeze the cups for about 4 hours, or until the juice is frozen (this will depend on your freezer power).
Remove the pops from the freezer and pour the limeade into each cup on top of the frozen cherry juice, filling each cup about two-thirds full. Return the cups to the freezer for 2 to 4 additional hours, or until the limeade is frozen.
Mix your food coloring and white grape juice to achieve a blue color.
Repeat your freezing technique with the grape juice, pouring it nearly to the top over your already-frozen juice. Freeze until the Popsicles are completely set, about 3 hours. To serve, briefly hold the cups upside down under gently running warm water to release the Popsicles. Store in the freezer for up to 1 week.
From Treat Yourself: 70 Classic Snacks You Loved as a Kid (and Still Love Today) (Clarkson Potter) by Jennifer Steinhauer.